Pork Tenderloin, Ellie K.

Ingredients

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Directions

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Minestrone Soup, Ellie K.

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g

Salmon Baked in Foil, Giada

Ingredients

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Mushroom Risotto Emeril Lagasse

Ingredients

5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish

Directions

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.

Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.

Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
Homemade Chicken Stock:

1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)

2 ribs celery, roughly chopped

1 large carrot, roughly chopped

1 large yellow onion, peeled and quartered

1 head garlic, cut in 1/2 horizontally

Mushroom stems, optional

1 leek, well rinsed and roughly chopped, optional

3 bay leaves
 

2 sprigs fresh thyme

Parsley stems

1 teaspoon salt

1/2 teaspoon black peppercorns

4 quarts water

In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

Yield: 2 1/2 to 3 quarts

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/mushroom-risotto-recipe.print.html?oc=linkback

Chicken Tacos

Ingredients:

1 Chicken Breast
Mrs. Dash Salt-free Taco Seasoning
1 cup water
1 cup Rice
1/2 cup Shredded Cheese
1/2 cup Sour Cream
Tortillas

Directions:

Boil the chicken in one cup of water and taco seasoning. Shred or cube the chicken. Serve in tortillas with rice and desired toppings.

Italian Vinaigrette

Ingredients: 

 

1/4 cup olive oil

1 cup water

1/2 cup red wine vinegar

2 Tbsp. red onion

2 cherry tomatoes

4 tsp. sugar

1 Tbsp. Mrs. Dash® Italian Medley Seasoning Blend

 

 

Instructions: 

 

Combine all ingredients in re-sealable container; mix well. Serve on prepared salad greens.

Italian Meat Sauce

Ingredients: 

 

1 Tbsp. olive oil

1/2 cup water

3/4 cup onion

1 6 oz. can salt-free tomato paste

1/2 lb. ground sirloin

1/4 cup dry red wine

1/2 cup carrot

1 Tbsp. sugar

2 16 oz. can salt-free whole tomatoes or fresh tomatoes

2 Tbsp. Mrs. Dash® Italian Medley Seasoning Blend

 

 

Instructions: 

 

Heat oil in 3 qt. (3L) saucepan. Add ground sirloin, onion and carrot. Cook about 8 minutes or until beef is no longer pink, stirring occasionally; drain fat. Add tomatoes, tomato paste, water, wine, Mrs. Dash® Italian Medley and sugar. Bring to a boil; reduce heat and simmer uncovered about 1 1/2 hours or until desired thickness, stirring occasionally.

Cream Sauce

Ingredients: 

 

1 cup reduced-fat sour cream

1 Tbsp. Mrs. Dash® Original Blend

1/3 cup 2% milk

 

 

Instructions: 

 

Combine all ingredients in small bowl; mix well. Cover and chill until ready to serve.

Taco Salad

Ingredients: 

 

1 bunch romaine lettuce

1 tsp. olive oil

1 cup onion

1 15.5 oz. can kidney beans

3 Tbsp. Mrs. Dash® Steakhouse Marinade

2 large tomatoes

1 lb. ground beef

1/2 cup fat-free cheddar cheese

 

 

Instructions: 

 

Add oil to large saucepan and heat. Add 1/2 cup (120mL) onions, and cook until soft. Add beef, increase heat and continue to cook for 5 minutes, stirring occasionally, until the meat is no longer pink, and the juices are clear. When beef has cooled, add Mrs. Dash® Steakhouse Marinade. In a clear bowl layer half of lettuce, then ground beef mixture, then layer 1/4 cup (60mL) cheese. Layer remaining lettuce and beans. Top with diced tomatoes, remaining 1/2 cup (120mL) onions and remaining cheddar cheese.

Italian Meatloaf

Ingredients: 

 

1/2 cup ketchup

1/3 cup ketchup

1 cup onion

1/2 cup asiago

2 large egg whites

1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning

1/2 cup sundried tomatoes

1/2 cup quick cooling rolled oats

1 lb. ground round beef

1 Tbsp. Mrs. Dash® Tomato Basil Garlic

 

 

Instructions: 

 

Place sun-dried tomatoes in bowl and cover with boiling water. Let stand 30 minutes or until soft. Drain tomatoes and chop finely. Preheat oven to 350°F (180°C). In a large bowl, combine 1/2 cup (125mL) ketchup, rolled oats, Mrs. Dash® Tomato Basil Garlic, onion, cheese, egg whites, Mrs. Dash® Garlic and Herb, sun-dried tomatoes and ground round. Spray 9 x 5 inch (21.5cm x 11.5cm) loaf pan and shape to fit pan. Spread 1/3 cup (80mL) ketchup over meat loaf. Bake at 350°F (180°C) for 1 hour or until meat thermometer registers 160°F(45°C). Let stand 10 minutes before slicing. Makes 12 slices.

Italian Chicken Sandwich

Ingredients: 

 

2 Tbsp. olive oil

4 Tbsp. reduced sodium mozzarella cheese

4 slices Italian bread

4 lettuce leaves

2 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning Blend

1 lb. boneless, skinless chicken breast halves

4 slices tomato

 

 

Instructions: 

 

Heat oil in non-stick skillet over medium high heat. Add chicken breast and sprinkle with half of Mrs. Dash® Tomato Basil Garlic. Cook over medium high heat for 4 minutes. Turn over and sprinkle with remaining Mrs. Dash® Tomato Basil Garlic. Reduce heat and cook over medium heat for 4-5 minutes or until chicken is no longer pink in center and juices are clear when pierced. Sprinkle chicken with cheese, cover pan and let stand for 2 minutes to melt cheese. Place lettuce leaf and tomato on bread slice. Top with chicken. Serve immediately.

Herbed Lemon Chicken

Ingredients: 

 

1 Tbsp. olive oil

4 boneless, skinless chicken breasts

2 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend

2 garlic cloves

1 lemon

 

 

Instructions: 

 

Heat grill or a cast iron grill to medium heat. Spray with cooking spray. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves. Grill the chicken on both sides, turning at least three times to cook evenly. Remove to a plate. Cover 3-4 minutes to let juices rest. Squeeze other half of lemon on chicken.

Beef Stroganoff

Ingredients: 

 

1 lb. lean ground beef (95% lean)

1 lb. egg noodles

7 oz. sliced mushrooms

1/4 cup parsley

2 Tbsp. flour

2 Tbsp. butter

1 Tbsp. tomato paste

1 cup sour cream

1 14.5 oz. can beef broth

2 Tbsp. Mrs. Dash® Onion & Herb Seasoning Blend

 

Instructions: 

 

Cook ground beef and 1 Tbsp. Mrs. Dash® Onion & Herb in a medium skillet over medium heat for 4-5 minutes or until beef is browned and no longer pink. Remove from skillet. Melt butter in the same pan and whisk in flour and remaining 1 Tbsp. Mrs. Dash® Minced Onion Medley. Cook until slightly browned. Gradually whisk in broth and tomato paste. Cook for 2-3 minutes or until mixture thickens; whisk constantly. Stir in mushrooms and return beef to skillet. Heat until warmed. Remove from heat and stir in sour cream. Serve with noodles and top with parsley.

Grilled Tuscan Chicken Sandwich

Ingredients: 

 

1 Tbsp. olive oil

4 large sourdough rolls

4 large romaine lettuce leaves

3 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning Blend

1 lb. boneless, skinless chicken breast halves

1 large red pepper

1/4 cup ripe olives

cooking spray

 

 

Instructions: 

 

Spray cooking spray on each side of chicken breasts and sprinkle with 2 Tbsp.(30mL) Mrs. Dash® Tomato Basil Garlic. Grill chicken and peppers for 5 minutes on preheated grill. Turn and grill for another 5 minutes, or until chicken juices run clear when pierced. Remove and cool slightly. In a bowl, combine sliced olives, olive oil and remaining 1 Tbsp. (15mL) Mrs. Dash® Tomato Basil Garlic. Cut rolls in half and spread the olive mixture on each side of each roll. Layer lettuce leaf half, chicken breast, red pepper slice and other half of lettuce leaf on each bottom roll half, and place other half of roll on top. Serve immediately.

Grilled Chicken Tacos

Ingredients: 

 

2 1/2 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend

1 medium tomato

1 cup iceberg lettuce

2 green onions

2 Tbsp. cilantro

1 cup reduced-fat cheddar cheese

8 taco shells

1 lb. boneless, skinless chicken breast halves

2 Tbsp. fresh lime juice

1 cup low-fat guacamole

 

 

Instructions: 

 

Preheat grill to medium high. Combine 2 Tbsp. (30mL) Mrs. Dash® Extra Spicy, and 1 Tbsp. (15mL) fresh lime juice. Coat chicken pieces with mixture. Grill for 5 minutes, turn, and grill for another 5 minutes or until juices run clear when pierced. Remove, cool and shred chicken. Prepare taco shells according to package directions. In a small bowl, combine guacamole with remaining Mrs. Dash® Extra Spicy and 1 Tbsp. 15mL) lime juice. Place diced tomato, shredded lettuce, green onions, cilantro, and cheese in separate bowls. Fill prepared taco shells with shredded chicken and serve with the individual toppings.

Garlic Chicken and Vegetables

Ingredients: 

 

1 small zucchini

1 red pepper

4, 4 oz. boneless, skinless chicken breasts

1 yellow pepper

12 Tbsp. Mrs. Dash® Garlic Herb Marinade

4 12x18 inch pieces heavy duty foil or parchment paper

 

 

Instructions: 

 

Arrange one chicken breast in the middle of each piece of foil or parchment paper; place one fourth of the vegetables on top of each chicken breast. Bring sides of pouch up around chicken and add 3 Tbsp. Mrs. Dash® Garlic Herb Marinade to each, making sure to coat chicken and vegetables. Wrap pouch loosely around mixture and seal edges carefully with double fold. Cook pouches in preheated 400°F oven for 25-30 minutes or until the chicken is cooked through.

Crispy Chicken

Ingredients: 

 

4 egg whites

1 lb. chicken tenders

1/2 cup plain yogurt

2 Tbsp. Mrs. Dash® Onion & Herb Seasoning Blend

1 1/2 cups panko bread crumbs, cornflakes, breadcrumbs, or other preferred topping

Instructions: 

 

Preheat oven to 450°F (232°C). Whip yogurt and egg whites together in a bowl. In a separate bowl, combine Mrs. Dash® Onion & Herb with panko bread crumbs. Coat chicken tenders in egg whites and yogurt mixture and roll in panko bread crumbs and Mrs. Dash® mixture. Arrange coated chicken tenders on baking sheet and spray with olive oil or butter spray. Bake 12-15 minutes or until top is brown. Turn tenders over, spray again with olive oil or butter spray, bake until golden brown, 12-15 minutes. Serve on bed of fresh, baby spinach leaves with honey-mustard dipping sauce, if desired.

Corn Chowder

Ingredients: 

 

2 Tbsp. olive oil

2 cups corn

1/2 cup green onion

2 12 oz. cans evaporated skim milk

1 1/2 Tbsp. Mrs. Dash® Italian Medley Seasoning Blend

2 Tbsp. all-purpose flour

1/2 cup red bell pepper

2 cups red potatoes

 

 

Instructions: 

 

Heat oil in large saucepan. Add red pepper and onion, cook until tender, about 5 minutes. Add milk, potatoes, corn and Mrs. Dash® Italian Medley; mix well. Bring to a boil; reduce heat and simmer, uncovered, 10-12 minutes or until potatoes are tender; stirring frequently. Combine flour and 1/4 cup (60mL) water in small bowl; mix well until smooth. Add to chowder and return to a boil; stir 1 minute. Serve immediately.

Apple Stuffed Pork Chops

Ingredients: 

 

2 tsp. olive oil

1 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend

1/4 cup red onion

1/2 cup orange marmalade

1 Macintosh or Granny Smith Apple, diced

cooking spray

4, 5-6oz thick-cut, bone-in pork chop loins

 

 

Instructions: 

 

Preheat oven to 350°F. Coat a shallow roasting pan with cooking spray. Heat oil in a large skillet over medium high heat. Add apple and onion and cook 2-3 minutes, until soft. Add 2 Tbsp. of the orange marmalade and 2 tsp. of Mrs. Dash® Lemon Pepper Seasoning Blend and stir to coat. Remove from heat. Using a sharp knife, cut a pocket into each pork chop by slicing crosswise into the side edge of chop and almost through to the other side (the bone side). Spoon apple mixture into pocket and transfer stuffed pockets to prepared pan. In a small bowl, combine remaining cup of orange marmalade and Tbsp. of Mrs. Dash® Lemon Pepper, mix well. Spoon mixture over stuffed pork chops. Bake 45 minutes, until pork is tender and cooked through (still slightly pink in the center is perfect; or use a meat thermometer and remove pork from oven when internal temperature reaches 160°F).

Artichoke Chicken

Ingredients: 

 

1 Tbsp. olive oil

1/4 cup low-sodium chicken broth

1 15 oz. can artichoke hearts

1 lb. boneless, skinless chicken breast halves

1/4 cup dry white wine

4 tsp. Mrs. Dash® Italian Medley Seasoning Blend

 

 

Instructions: 

 

Sprinkle both sides of chicken with 2 tsp. (10mL) Mrs. Dash® Italian Medley. Heat olive oil in non-stick skillet; brown chicken over medium high heat. Remove chicken. Add wine and chicken broth to skillet; blend well. Add artichokes, remaining 2 tsp. (10mL) Mrs. Dash® Italian Medley and chicken; simmer until liquid is reduced slightly, about 5 minutes.